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Roasted Pork Loin

with Cheesy Cauliflower and Kale Casserole

Cooking time

0 minutes




0 /serving

This comforting meal is perfect for a cold, winter night. A savory pork roast with pan sauce that comes together simply and easily. The rich and creamy casserole served alongside it features nutrient-dense kale and uses cauliflower in place of potatoes, making this a satisfying and delicious, low-carb meal.

We will send you:

  • 600g Pork loin
  • 3 Garlic cloves
  • 1 Bunch kale
  • 1 Cauliflower
  • 3 tbsp All-purpose flour
  • 5g Chicken demi-glace
  • 20g Panko breadcrumbs
  • 115g White cheddar
  • 40g Parmesan cheese
  • 200ml 2% milk

You will need:

Olive oil & Butter
Salt & Pepper
Large pot
Large pan
Sheet pan
Baking dish
Total Fat
0 g
Saturated Fat
0 g
0 mg
Total Carbs
0 g
0 g
0 g
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Mise en place
• Preheat the oven to 450°F. Wash and dry the fresh produce.
• Heat a large pot of salted water to boiling on high.
• Cut out and discard the cauliflower core; halve lengthwise, then roughly chop crosswise.
• Make a fine paste out of the garlic using a zester.
• Remove and discard the kale stems; finely chop the leaves.
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Brown & roast the pork
• Pat the pork dry with paper towels and season on all sides with S&P.
• In a large pan, heat a drizzle of olive oil on medium-high until hot.
• Add the seasoned pork to the hot pan (fat side down) and cook for 3-4 minutes, until golden brown.
• Flip the roast and cook, 1-2 minutes on each of the remaining five sides, or until browned all over.
• Transfer the seared roast to a sheet pan (fat side up), leaving any browned bits of pork in the pan on the stovetop.
• Roast the pork, 10 to 14 minutes, or until cooked to 140 degrees.
• Remove from the oven and transfer to a cutting board. Let rest for at least 5 minutes.
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Cook the cauliflower
• While the pork browns, add the cauliflower to the pot of boiling water.
• Cook, 3 to 4 minutes, or until slightly tender.
• Drain thoroughly and transfer to a bowl. Rinse and wipe out the pot.
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Make the béchamel sauce
• In the same pot used to cook the cauliflower, heat a drizzle of olive oil on medium until hot.
• Add the garlic paste and cook, stirring occasionally, 20-30 seconds, or until fragrant.
• Add the flour and cook, whisking constantly, 20-30 seconds, or until golden.
• Increase the heat to medium-high. Add the milk and one and a half cups of water; season with S&P. Cook, whisking frequently, 3 to 5 minutes, or until thickened.
• Remove from heat.
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Assemble & bake the casserole
• Add the cheddar cheese, kale and cooked cauliflower to the pot of béchamel sauce.
• Stir to thoroughly combine until the kale is wilted; season with S&P to taste. Transfer to a baking dish.
• In a bowl, combine the breadcrumbs and Parmesan cheese. Stir in enough olive oil to moisten the mixture.
• Evenly spoon the breadcrumb mixture over the baking dish.
• Place in the oven and bake, 8 to 10 minutes, or until golden brown and crispy.
• Remove from the oven. Let stand for 2 minutes before serving.
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Make the pan sauce & serve your dish
• Just before serving, add a drizzle of olive oil to the pan of reserved pork bits and heat on medium.
• Add the chicken demi-glace and quarter cup of water. Cook, stirring frequently for 1 minute, or until slightly reduced in volume.
• Turn off the heat. Stir in the butter until melted.
• Cut off and discard the string from the pork roast. Thinly slice the roast crosswise. Transfer to a serving dish and drizzle with the pan sauce.
• Serve the baked casserole on the side. Bon appétit!